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    You are in: Home / Recipes / Mock Pot Pie Recipe
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    Mock Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Jeri Roth Lande's Note:

    This is a vegetarian version of chicken pot pie. Easy to make comfort food. I looked at lots of recipes and then experimented to get it right. You can substitute seitan instead of Quorn and it will be more like beef pot pie. You could probably use soy milk to make it vegan, but I haven't tried that.

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    Ingredients:

    Servings:

    Units: US | Metric

    For biscuit topping

    Directions:

    1. 1
      Preheat oven to 400.
    2. 2
      Heat sufficient olive oil to cover the bottom of a large pot. Saute onions and mushrooms for 5 minute Add garlic and thyme, stir briefly, and then add celery.
    3. 3
      Stir in soy sauce and quorn.
    4. 4
      Add water and frozen vegetables and bring to a boil.
    5. 5
      Mix cornstarch with a small amount of liquid from the pot and then stir into filling. Add more if necessary to thicken sauce.
    6. 6
      Pour filling into 10 in square casserole.
    7. 7
      Prepare biscuit dough-.
    8. 8
      Mix flour, baking powder and salt in a large bowl.
    9. 9
      Cut in butter or margarine.
    10. 10
      Add 1 cup milk and stir briefly.
    11. 11
      Spread dough over the top of the filling. It does not have to reach all the way to the edges.
    12. 12
      Bake at 400 for 25 min or until biscuit top is slightly browned.

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    Ratings & Reviews:

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    Nutritional Facts for Mock Pot Pie

    Serving Size: 1 (291 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 522.8
     
    Calories from Fat 193
    36%
    Total Fat 21.4 g
    33%
    Saturated Fat 4.4 g
    22%
    Cholesterol 8.5 mg
    2%
    Sodium 1021.4 mg
    42%
    Total Carbohydrate 71.3 g
    23%
    Dietary Fiber 5.5 g
    22%
    Sugars 3.3 g
    13%
    Protein 13.1 g
    26%

    The following items or measurements are not included:

    Quorn tenders

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